Delightful and easy to make, Rosemary
Jelly is delicious with lamb and veal dishes.
You will need
1 pound of sugar for every pint of strained apple juice.
5 lb. cooking apples, sliced
1 pint water
4 tablespoons fresh rosemary leaves
8 fl. oz. malt vinegar granulated or preserving sugar
6 drops green food colouring
Scald a jelly bag or cheesecloth by pouring boiling water through it into a large mixing bowl. Hang the bag or cheesecloth on a frame or tie the ends to the legs of an upturned chair or stool and place a large bowl underneath.
Place the apples and water in a preserving pan or large saucepan. Stir in half of the rosemary. Bring the water to the boil over high heat. Reduce the heat to low and simmer the fruit for 40 to 50 minutes or until it is soft and pulpy. Add the vinegar and boil for 5 minutes.
Pour the apple pulp into the bag or cloth and allow the juice to drain through the bag or cloth for at least 12 hours. Do not squeeze the bag to hurry the process as this will make the jelly cloudy. When the juice has completely drained through, discard the pulp remaining in the bag or cheesecloth.
Measure the juice before returning it to the rinsed preserving pan or saucepan. Add 1 pound of sugar to every 1 pint of juice. Place the pan over low heat and stir until the sugar has dissolved. Increase the heat to high and bring the mixture to the boil. Boil briskly, without stirring, for about 10 minutes or until the jelly has reached setting point. To test if the jelly has reached setting point, remove the pan from the heat and spoon a little of the jelly on to a cold saucer. Cool it quickly. If the surface is set and wrinkles when pushed with your finger, it is ready. If setting point has not been reached, return the pan to the heat and continue boiling, testing frequently.
Skim the foam off the surface of the jelly with a metal spoon. Sprinkle the remaining rosemary and the green food colouring over the jelly and stir well.
Ladle the jelly into hot, clean, dry jam jars, leaving 2-inch space at the top of each jar. Wipe the jars with a damp cloth. Cover them with jam covers and secure with rubber bands. Label the jars and store them in a cool, dark, dry place.
Rosemary Jelly is flavoured with apples and malt vinegar. Serve it with roast meat, especially lamb or veal.